Sautéed duck breasts with blueberry mostarda from Root to Leaf: A Southern Chef Cooks Through the Seasons (page 123) by Steven Satterfield

  • shallots
  • bay leaves
  • blueberries
  • duck breasts
  • fresh ginger
  • mustard seeds
  • thyme
  • Champagne vinegar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • tekobo on January 30, 2021

    Delicious. Definite do-again. Great technique for cooking duck breast - no smoke, no fuss and great crispy skin.

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